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Red butterhead, Florida grapefruit, prawn and avocado salad
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2 Florida pink grapefruit
1 lime, zest and juice
2 tsp light brown soft sugar
1 tbsp light soy sauce
1 tbsp toasted sesame oil
1 tbsp groundnut oil
1 red butterhead lettuce, leaves separated
1 large avocado, sliced
200g cooked tiger prawns
2 tbsp sesame seeds, toasted
1. Slice the tops and bases from the grapefruit, then pare the skin and pith away from the sides. Make vertical cuts between the membrane to release the grapefruit segments; set aside. Squeeze the excess juice from the membrane into a large bowl and whisk in the lime zest and juice, sugar, soy sauce, sesame oil and groundnut oil; season.
2. Carefully toss the lettuce, avocado, prawns and grapefruit segments through the dressing. Divide between plates and scatter over the toasted sesame seeds.
This recipe first appeared in Waitrose Food, June 2017 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
Per serving (4)
This recipe was first published in June 2017.